This Garlic Butter Shrimp Pasta is the quick weeknight dinner you’ve been looking for! Linguine smothered in a creamy sauce full of lemon and garlic flavors, tossed with browned shrimp. Quick to make (just 20 minutes!) and fancy enough for date night in or dinner party guests—the key to every pasta lover’s heart!

Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

This Garlic Butter Shrimp Pasta is the quick weeknight dinner you’ve been looking for! Linguine smothered in a creamy sauce full of lemon and garlic flavors, tossed with browned shrimp. Quick to make (just 20 minutes!) and fancy enough for date night in or dinner party guests—the key to every pasta lover’s heart!

Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

Preparation

Season chicken breasts with salt and pepper on both sides. Add oil and butter to a hot frying pan on medium-high heat. Once the butter has melted, add the chicken breasts and cook until white in the middle, browned on both sides and the internal temperature reaches between 160-180 degrees F.

While the chicken is cooking, fry up the bacon in a separate pan until crispy. Drain excess fat and let cool slightly. Once cool, chop the bacon into pieces. Set aside.

Add half of the teriyaki sauce to a shallow dish. Once the chicken has finished cooking, turn the burner off and move the pan to the side. Put the chicken breasts in the dish with the teriyaki sauce, pierce both sides of the chicken with a fork, then pour the other half of the teriyaki sauce on top. Only leave the chicken in the sauce for about 3-5 minutes because you don’t want it to taste too overpowering.

Return the fry pan to the stove top and add chicken breasts. On top of each chicken breast, add 2 tablespoons ranch dressing, then crumbled bacon, then 1/4 cup cheese per breast. Use this order so the bacon stays on the sandwich. Put a lid on the fry pan or cover in aluminum foil for a few minutes until the cheese is melted.

Put a little bit more ranch dressing on one side of the bun if you wish, then serve one chicken breast per sandwich. Feel free to drizzle some of the drippings over top of the sandwich–they are so yummy!

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One Review

Food Coma is right! These were excellent and EASY to make I butterflied my chix after cooking to fit on hoagie rolls. I think allowing them to set in the teriyaki sauce was key – DELISH! Thanks for sharing. This will definitely be a repeat dinner at our house!